Chewy Gingerbread Bars


These are just like a gingerbread cookie, but much softer, chewier, and slathered with a shmear of cream cheese frosting for the win!
gingerbread-bars
These bars are definitely some cookies you should add to your holiday baking list. They are SO good! They taste just like a gingerbread cookie…but thicker and chewier and just so darn delicious, you won’t believe it. Oh and don’t even get me started on that cream cheese frosting. These are are seriously heaven. You need them in your life ASAP!!!

Enjoy! 🙂

Chewy Gingerbread Bars

These are just like a gingerbread cookie, but much softer, chewier, and slathered with a shmear of cream cheese frosting for the win!

Ingredients:

Gingerbread Bars:

  • 3/4 cup butter, melted
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt

Cream Cheese Frosting:

  • 4 ounces cream cheese (half a brick), softened
  • 2 Tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 Tablespoon milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Directions:

For the bars:

  • Preheat oven to 350 degrees and spray a 9×9-inch baking dish with non-stick cooking spray.
  • Add the melted butter, sugar, and molasses to a standard mixer fitted with the paddle attachment. Mix until well combined. Add egg and mix until smooth.
  • In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add the flour mixture to the butter sugar mixture in the mixing bowl and mix just until combined. The dough will be thick and sticky.
  • Pour the dough into the prepared baking dish and spread into an even layer. Bake for 15-20 minutes, or until a toothpick comes out clean with a few moist crumbs.
  • Let the bars cool for at least 30 minutes (15 minutes in the refrigerator).

Make the frosting:

  • In a mixing bowl using an electric mixer, beat cream cheese and butter until smooth and fluffy. Stir in powdered sugar and mix until creamy. Add vanilla and stir until evenly distributed. Spread on gingerbread bars, slice bars, and serve immediately. Store extra bars in the refrigerator for up to 3 days.